Wife Jan Is going to Burning Man again this year. Her group of scholars has become an official camp, “Sage Camp.” Jan decided that a camp needs an official cocktail. Inspired by a cocktail recipe she found online and a recipe for sage simple syrup, she assembled a signature cocktail.
While we were home, Jan could muddle the lime and sage and then discard them. On Black Rock Playa, you need to minimize waste. To solve this problem, Jan combined the lime juice and simple syrup as a cocktail premix. She made enough for 16 cocktails.
Note: In total Jan and I created 7 new recipes for this year’s Sage Camp at Burning Man: Pancakes, saag pilau, za’atar orzo, mashed potatoes, tabbouleh, a new chili powder blend, and a signature cocktail
Jan’s Sage Camp Cocktail
Sage simple syrup
20 fresh sage leaves
1 cup sugar
1 cup water
Cocktail (for 4 cocktails)
6 Tbs. lime juice (~four limes)
6 Tbs. sage simple syrup (or to taste)
4 oz. tequila
3 oz. Cointreau or Gran Marnier
2-3 ice cubes per glass
8 sage leaves
4 lime wedges
4 pinches Fleur de Sal
Sage simple syrup
1. Put the sage leaves, sugar, and water in a small saucepan.
2. Bring the pot to a boil, over medium high heat, stirring constantly until sugar dissolves.
3. Remove the pot from heat and cool to room temperature, about 30 minutes.
4. Strain out the leaves.
Tip: Discard leaves.
5. Pour the simple syrup into a lidded jar.
Tip: Store in refrigerator and use within two weeks.
6. Pour the lime, sage simple syrup, tequila, and Cointreau into a large cocktail shaker.
7. Shake well.
8. Place two ice cubes in each of four glasses
9. Evenly divide the cocktail between the glasses.
10. Garnish each glass with two sage leaves and a lime wedge.
11. Sprinkle a pinch of Fleur de Sal over the drink.
Tip: The pinch of salt really makes this cocktail.